"Make It Up As I Go" Potato Salad

Tonight, in an effort to use up the redskin potatoes from Easter, I scrounged together some items for a potato salad, which turned out to be delicious. I loosely based it on a Paula Deen recipe, but ended up skipping the mayo in favor of Italian dressing, which was quite yummy.

Here's what I did:

Boil one pound of redskins and cut them up into bite-sized cubes. Finely chop about 1/4 c. of red onion. Top the potatoes and onion with a squirt or two of Italian dressing and let sit for 15+ minutes. Meanwhile, bake 4 strips of bacon in the oven at 400 degrees for 20 minutes. Crumble the bacon over the potatoes, and if you're feeling saucy, pour a little (1 Tbsp or less) of the bacon grease over top of the potatoes as well. Voila!

More CSA Goodies

Tonight I made a Grilled Steak with Arugula salad and Maple-Glazed New Potatoes. I used the baby red potatoes and garlic scapes I got at the CSA (the scapes replaced the chives, garlic and green onions in each recipe). I also used the lemon thyme I am growing in with my begonia and coleus on the front porch.

While I've made the potatoes before, I can definitely say this was the best version I've ever made. Maybe it's just the freshness of the ingredients, but they were amazing. The salad dressing for the arugula is one I would definitely make again, too. It was so simple, but so delicious. It would be good on spinach or baby greens as well.

It's so nice to be able to cook with fresh ingredients right now!